Bone Broths: The "New" Superfood


Bone broths are a rich source of nutrients, including protein, cartilage, gelatin and minerals such as calcium, magnesium, and potassium in an easy-to-digest package.

What sorts of conditions will bone broths help?

  • Allergies – The amino acids and cartilage in bone broth modulate our immune system cells so that we aren’t as reactive to the things we are allergic to

  • Arthritis - Bone broths contain chondroitin and glucosamine from the cartilage, which help to reduce joint pain and inflammation

  • Autoimmune conditions – The amino acids and cartilage in bone broths directly modulate the immune system cells located in our gut, which have a huge influence on autoimmune conditions

  • Digestive conditions such as food sensitivities, inflammatory bowel disease, celiac disease, leaky gut, irritable bowel syndrome – The gelatin found in the bone broth supports proper digestion and heals the gut lining

  • Osteoporosis – Bone broths are an important source of minerals like calcium & magnesium

  • Cold & Flu – Now we know why chicken soup is recommended when you are sick: the amino acids & cartilage strengthen our immune system!

How Can You Use Bone Broths?

  • In soups as a base

  • As a cooking liquid to cook rice or to steam vegetables

  • As a tea! Yes, you can sip broth like a tea, which is especially great in the morning time in the fall & winter

Recipe:

Ingredients:

4L filtered water

1.5-2 lbs of bones (beef knuckle bones, marrow bones, meaty bones, chicken or turkey carcass bones) – try to use organic & grass fed whenever possible!

2 tbsp apple cider vinegar (organic, unfiltered)

2 tsp unrefined sea salt

Cloves from 1 whole head of fresh garlic (optional)

Fresh or dried thyme & sage (optional)

Directions:

Place all ingredients in a 6-qt slow cooker and set heat to high. Bring the stock to a boil. Then, reduce the heat setting to low. Allow the stock to cook for a minimum of 8 hours and up to 24 hours.

Turn off the crockpot and allow the stock to cool. Strain the stock through a fine mesh metal strainer or cheese cloth. Place the cooled stock into glass jars for storage in the refrigerator for a few days or the freezer for later use. Before using the stock, discard any fat that that has solidified on the top.

Adapted from: Practical Paleo, pg. 234

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